Meat and potato samosas. A very popular homemade classic recipe that is easy to make and a delicious snack for parties and all occasions! You can keep these deep frozen for up to. Samosas are popular snacks in Pakistan, India and elsewhere The delicious fried parcels are often sold on the street, but the best ones are made at home You can make the flavorful potato filling in advance if you Add reserved potatoes and carrots and stir well to coat.
Add the potatoes and garlic and saute briefly. Cook the potatoes in lightly salted boiling water until tender. Heat a dash of oil in a small saucepan over medium-low heat. You see to steaming ruin Meat and potato samosas accepting 18 instructions and 18 furthermore. Here you go reach.
modus operandi of Meat and potato samosas
- Prepare 4 cups of flour (all purpose).
- Prepare 9 tbsp of oil.
- Prepare 1 tsp of salt.
- It's of Water.
- Prepare of Around half a kg of meat (I used lamb).
- Prepare 4 of small potatoes peeled and cubed.
- You need 2 tbsp of mild madras curry powder.
- It's 2 tbsp of paprika.
- You need Half of a large onion.
- Prepare 1 tbsp of thyme.
- Prepare 1 tbsp of garlic powder.
- Prepare 1 tbsp of grated garlic.
- You need 2 tbsp of grated ginger.
- It's 1 of chilli.
- It's of Soy sauce.
- You need 2 tbsp of lamb seasoning.
- Prepare 1 cup of frozen spinach.
- Prepare 1 tbsp of ghee.
Place the samosas on the baking tray. Brush with a little beaten egg or milk. Potato Samosas recipe: Hot, crispy wrappers filled with spicy potato. Ready to dip in tangy chutney.
Meat and potato samosas gradually
- Crumb together the flour and oil until combined well. This process takes around 3 or 4 minutes.
- Add water little by little until the dough just comes together. Don't add too much water and allow the dough to become too soft. This dough should be firm.
- Cover with clingfilm and rest.
- Start the filling by adding the onion into a pan with oil on a low heat with a small amount of brown sugar..
- Dice your potatoes into small cubes and add to the pan. Keep the pan on a low heat and cover.
- Grate the garlic and ginger and add to the pan along with the other seasonings except the lamb seasoning and mix in. Then add the chopped chilli..
- Turn up the heat to medium - high then make a well in the potatoes and add the ghee, followed by the minced meat.
- Add the lamb seasoning a sprinkle of salt then mix in..
- Cook the mince then cover the pan..
- When the mince and potatoes are cooked turn off the pan and transfer the mix into a bowl to cool.
- Divide the dough into quarters. Then each quarter into 3. But vary the size if its too thick or thin.
- Roll into a large circle and cut in half to make semi circles.
- Take the semi circle and grab each side of the semi circle, the flat side facing upwards and bring to the middle to form a cone. Use water to press the side together on the cone..
- Trim the excess dough at the top and use a spoon to fill the cones with the filling..
- Fold over and seal with wet fingers or a fork. Continue this until you've filled all the samosas.
- Heat up some oil in a pan. Enough to deep fry the samosas. The heat should be medium - low. If the the heat is too high they won't crisp up..
- Remove when golden brown and place on a plate lined with kitchen towel..
- Enjoy with your favourite dipping sauce..
Try these at your next party. Cook potatoes and cut in one inch pieces. Splutter mustard and cumin seeds in oil. Add onion, chopped, and cook until lightly browned. A samosa (/səˈmoʊsə/) is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils.